Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Abstract

Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations.

Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study

“…Although some studies have evaluated the effects of protein-fortified foods on protein intake in adults [ 42 43 ], few have been conducted to verify the effectiveness of ready-to-heat TMFs that preserved the original food appearance [ 26 ]. Other studies focused on evaluating the physical or the sensory properties of TMF [ 44 45 46 ]. Another intervention study that provided TMF in the original food form had preserved the appearance by applying enzyme and only evaluated nutrition intake and satisfaction [ 25 ].…”

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

“…Similarly, Eom et al [69] utilized a 1.0% concentration of bromelain and collupulin to soften the chicken breast and eye of round beef, providing food alternatives for elderly individuals who have problems with mastication. It is also interesting to note that texturemodified pumpkin [70] and softened kombu [71] have been developed by using enzyme impregnation. These products retained their original appearances while being soft enough to be completely mashed with the tongue and upper jaw, making them ideal for elderly people.…”